Nakiri 170mm Matsubara Aogami#2 - Tsuchime Finished, Walnut Handle

Nakiri - The traditional Japanese vegetable knife with special blade blade.

This hand-forged Nakiri has a blade length of 165mm. Characteristic of the knife type Nakiri is the relatively high blade blade. This feature makes these blades optimal vegetable knives, even when cutting large vegetables such as cabbage shows how well these knives can be guided. Smaller vegetables can be both cut and chopped, which allows for very fine work with herbs and garlic without squeezing the cut material. After chopping, the vegetables can be optimally "scooped" into the pot or pan with these blades. This chef's knife has its center of gravity towards the tip of the blade, so less force is required when cutting compared to western chef's knives, which have their center of gravity at the handle. This Nakiri has a special surface finish called the Tsuchime finish. The surface finish of the blade is concise and makes the knife so special. The sheath steel of this blade is hammered with a special anvil developed by Mr. Tanaka, which creates this special surface texture. In addition to the great look, this surface also has the benefit that the unevenness created allows the cut material to detach well from the knife. The core of the blade is made of the very cutting Blue #2 steel with a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility. The chef's knife is forged by Tanaka-san from the Matsubara forge in Japan.

• Length blade: 170mm
• Height blade: 57mm
• Length handle: 128mm
• Length knife: 310mm
• Weight: 164g
• Handle: walnut wood
• Hardness grade core steel: HRC 62
• Sheath steel: Stainless steel with hammered surface
• Blade construction: 3-ply according to the San Mai method
• Double sided grinding of the cutting edge
• Nakiri Knife

PRODUCT AN CARE INSTRUCTIONS

• This knife is not suitable for hard cuts such as bones and frozen food.
• These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
• If not properly cared for, these blades tend to rust. Regular treatment with oil is also recommended.
• As the knives are handmade, each individual knife is unique.
• This also means that the knives may differ slightly in appearance.